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Show "ROUX" A MUST FOR SHRIMP CREOLE f PJSftjBlpr :::: RSSSSg Is there a one-and-only way to make Shrimp Creole? Even in Louisiana where the dish originated and is often called "Shrimp Stew", cooks may skip or switch ingredients as it suits them. And not everyone insists on shrimp yanked right out of the water. Canned shrimp behave and taste just fine. But there is general agreement that authentic Shrimp Creole starts with a roux that blend of flour and shortening cooked with varying intensity as a prelude to so many sauces and gravies of French lineage. For ruddy Shrimp Creole it is cooked to a rich, golden brown. SHRIMP CREOLE 2 cans (4'A ounces each) shrimp 13 cup each cooking oil and flour 1 cup chopped onion 1 cup sliced celery 1 medium green pepper, seeded, diced 14 cup minced fresh parsley 4 garlic cloves, sliced 1 can (8 ounces) tomako sauce .v 1 bay leaf 12 teaspoon thyme 14 teaspoon each salt and cayenne pepper 1 lemon slice Drain shrimp, reserving the liquid. To the liquid add water to make 1 cup. In a skillet or heavy pan heat oil and stir in flour. Cook roux over high heat until golden brown, stirring constantly. con-stantly. Add vegetables; cook and stir 2 minutes. Stir in the liquid-water mixture and tomato sauce. Blend well; add dry seasonings and lemon. Turn heat low; cover pan closely. Simmer 20 minutes, stirring occasionally. Add shrimp and heat. Serve on fluffy rice. Makes 4 servings. ........ ...... |